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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Rice is a staple of Latin cuisines, and growing up in a Cuban family, I probably took it for granted. It was only when I left home that I realized how important well-cooked rice can be, both for the soul and other foods on the plate! I always try to impress on people that it's a sin to use converted or instant rice. It's got to be real rice, and preferably long-grain. Avoid flavoring rice, for that will detract from the flavors of the foods you're serving the rice with. Ingredients:
2 cups long-grain rice |
2 1/2 tablespoons vegetable oil |
2 teaspoons salt |
1 quart water |
Directions:
1. Rinse the rice in a colander under cold, running water until the water runs clear. Drain.
2. Place the rice, oil, salt, and water in a saucepan and bring to a boil. Allow the rice to boil, uncovered, until almost all of the water has evaporated, 10 to 12 minutes.
3. Stir the rice, cover, and reduce the heat to low. Simmer for 8 to 10 minutes.
4. Remove from the heat and fluff with a fork just before serving.
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